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Salmon Sushi
Monday 28 October 2013
Salmon Sushi
Now that we have all the ingredients readily available thanks to Attard & Co, we can easily prepare Sushi at home! This basic recipe is so simple to make, gluten free and healthy too!  If there are those of you who cannot get hold of sushi grade fish, then you can easily make these with smoked salmon, obviously the taste is different.

With regards to equipment, you can find everything in a good supermarket, including the kit to roll the sushi.

Ingredients & Method

  • Sushi Mat
  • Sushi Rice
  • Plastic Wrap
  • Nori (Seaweed Sheets)
  • Gluten Free Soy Sauce
  • Rice Vinegar
  • Sugar
  • Salt
  • Toasted Black Sesame Seeds
  • Wasabi to serve
  • Sushi Ginger to serve

Fresh Ingredient List

  • Cucumber
  • Avocado
  • Spring Onions
  • Red Capsicum
  • Carrot
  • Sushi Grade Tuna/Salmon or Smoked Salmon

Start by preparing the rice.  I calculated for two persons.  Put 250g of sushi rice in a bowl and wash with water.  Rinse and do this for three or four times and then drain.  Place the rice with 330 ml of water in a pan and bring to a boil, cover and simmer for 10 minutes.  Do not lift the lid.  After 10 minutes, turn off the heat and leave to stand for approximately 30 minutes.

In the meantime, you can prepare the fresh ingredients.  Peel and julienne all the vegetables (slice in thin long strips) and put aside.  Do the same with the fish you will be using.  You can fill your sushi with just julienned vegetables only and omit the fish if you are not a fish lover.

Now we prepare the rice.  Mix 3 tbsp of the rice vinegar in a bowl with 2 tbsp of sugar and add also 1 tsp of salt.  Now fold in the cooked sushi rice and fluff up.  Now that the rice is done, you are ready to roll!

I covered my bamboo mat with cling film before placing the nori sheets, to avoid a messy clean-up.  :)

So after you place your nori sheet on your mat, grab a spoon and spread a thin layer of rice on the seawood sheet.  Leave a one inch border at the top.  Start placing your toppings horizontally, a bit off centre, closer to your body, not towards the top of the nori sheet.  Place them very close to one another.  You may also need to pile some on top of each other. I sprinkled my toppings with some toasted black sesame seeds before rolling.

Now start rolling approximately a quarter of the mat and gently squeeze, so it will all stick together, and unfold the mat.  Repeat this process until you have rolled the rice, the sheet and the veggies into a spiral.

Using a sharp knife, slice the sushi rolls into bite sized disks.  Serve with Gluten Free Soy Sauce, Wasabi Paste and Sushi ginger.


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